Cajun Steak Pasta That Brings Heat, Cheese, and Serious Comfort

If your week needs a win, this Cajun steak pasta is it. We’re talking juicy seared steak, a creamy cheesy sauce with real Cajun warmth, and noodles that catch every bit of flavor.

It’s the kind of dinner that feels like a restaurant order, but you can make it in one pan (plus a pasta pot) without overthinking it. Cozy, bold, and unapologetically satisfying.

Why You’ll Love This

It’s spicy-creamy balance at its finest: Cajun seasoning brings the heat, seared steak brings the wow factor, and a silky cheese sauce makes it pure comfort. It also comes together fast enough for a weeknight but feels special enough for a “we’re celebrating something” dinner.

Ingredients

12 oz pasta (penne, fettuccine, or rigatoni)
1 lb steak (ribeye, sirloin, or strip), patted dry
2 to 3 tbsp Cajun seasoning, divided (store-bought or homemade)
1 tsp kosher salt (adjust based on your Cajun seasoning)
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter, divided
1 red bell pepper, sliced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tbsp tomato paste
1 1/2 cups heavy cream
1/2 cup chicken broth (or pasta water)
1 1/2 cups shredded cheddar (sharp is best)
1/2 cup grated Parmesan
1 tsp smoked paprika (optional, extra depth)
Fresh parsley or sliced green onions, for serving
Optional: squeeze of lemon to finish (brightens the sauce)

How to Make It

Boil the pasta in well-salted water until just al dente. Reserve 1 cup pasta water, then drain.
Season the steak on both sides with 1 to 1 1/2 tbsp Cajun seasoning, plus black pepper. Add salt only if your seasoning blend isn’t very salty.
Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. Sear the steak 3–5 minutes per side (depending on thickness) until browned and cooked to your liking. Transfer to a cutting board and rest 10 minutes.
In the same skillet (don’t wipe it out), add the bell pepper and onion. Cook 4–5 minutes until softened and a little charred at the edges. Stir in the garlic and cook 30 seconds.
Add tomato paste and stir for 1 minute to cook it out. Sprinkle in the remaining Cajun seasoning (start with 1 tbsp, then adjust later).
Pour in heavy cream and chicken broth. Simmer 2–3 minutes, scraping up the browned bits from the pan. If you want extra smoky flavor, add smoked paprika here.
Reduce heat to low. Stir in cheddar and Parmesan a handful at a time until melted and smooth. If the sauce is too thick, splash in a bit of reserved pasta water until it’s silky.
Toss the drained pasta into the sauce until coated. Taste and adjust: more Cajun seasoning for heat, a tiny pinch of salt if needed, or a squeeze of lemon if it tastes heavy.
Slice the rested steak against the grain. Top the pasta with steak (or stir it in), finish with parsley or green onions, and serve immediately.

Tips for the Best Results

Pick the right steak cut: Ribeye is ultra-juicy, sirloin is budget-friendly, strip is a solid middle ground. Avoid super-lean cuts if you want maximum tenderness.
Let the steak rest: Resting keeps the juices where they belong. Slice too soon and you’ll lose that “wow” bite.
Watch your Cajun seasoning salt level: Some blends are salty. Taste the sauce before adding extra salt.
Shred your own cheese if you can: Pre-shredded cheese can make sauces grainy. Freshly shredded melts smoother.
Keep the sauce on low when adding cheese: High heat can cause separation. Low and slow = glossy and creamy.
Use pasta water like a pro: It helps the sauce cling and loosens things up without watering down flavor.

Variations

Chicken version: Swap steak for sliced chicken breast or thighs. Same seasoning, same method.
Seafood vibe: Cajun shrimp is unreal here. Sear shrimp for 1–2 minutes per side and add at the end so they don’t overcook.
Extra veg: Add mushrooms, spinach (stir in at the end), or roasted broccoli for more texture.
Make it spicier: Add a pinch of cayenne or red pepper flakes, or a few dashes of hot sauce in the cream.
Make it less spicy: Use less Cajun seasoning and add more cream/broth. Extra Parmesan also softens the heat.
Lighter sauce: Use half-and-half instead of heavy cream (it’ll be thinner), and reduce broth slightly.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth, milk, or water to loosen the sauce. For best texture, keep steak slices separate and reheat briefly so they don’t overcook.

FAQ

What’s the best pasta shape for Cajun steak pasta?

Penne and rigatoni are perfect because the sauce gets inside the tubes. Fettuccine is also amazing if you want that classic creamy pasta feel. Just aim for a shape that holds sauce, not something too delicate.

How do I keep the cheese sauce from getting grainy?

Use low heat when adding cheese and stir constantly. Freshly shredded cheddar melts smoother than bagged shredded cheese. If it starts to look rough, add a small splash of warm pasta water and keep stirring over low heat.

Can I make this ahead for meal prep?

Yes, but for the best “just made” vibe, cook the pasta and sauce ahead, then cook the steak fresh (or reheat it separately). If everything is stored together, the steak can lose tenderness after reheating.

My Cajun seasoning is super spicy. How do I balance it?

Cut back on the seasoning in the sauce and let the steak carry more of the Cajun flavor. You can also add a bit more cream or a small extra handful of Parmesan to mellow the heat without diluting flavor too much.

What internal temperature should I cook the steak to?

For most cuts, aim for 130–135°F for medium-rare, 140–145°F for medium, and 150°F+ for medium-well. Let it rest before slicing; the temperature will rise a few degrees and the juices will redistribute.